San Francisco Slice contributor David Kover spotted these posters for Una Pizza Napoletana in the Mission recently and noted that they have been popping up around town. Is Mangieri just reminding the citizens of San Francisco that there is pizza greatness happening in their city, or is there something more to these mystery posters? More

...Back then in New Jersey, I had my own business, and I had no employees, so I did everything. I waited tables, I answered the phone, I made pizza. It was funny because a lot of people in this small town where it was, especially in the winter, when there was no tourist season since we were near the beach, they got used to this weird way we did things. It actually got to where you would bring your dishes to the kitchen when you were done eating. I'm not kidding. And the drinks were in the refrigerator. People were like, "I'm going to get a Coke." It was beautiful, and a lot of those people became friends of mine, and some of those people came out here the first week that we opened, from all those years ago, from New York City, to here, they were like, "We're coming out for the opening."

Anthony Mangieri is renowned for his uncompromising, spare approach to making Neapolitan-style pizzas. For many years, he did not offer a single meat-topped pizza on his menu. But, in honor of his infant daughter, he has added a new pie, topped with salami, to his rotation. We went to his temple of Neapolitan pizza to check it out. More

I know I am committing pizza purist heresy here, but I have to have a certain amount of saltiness emanating from the topping of the pizza. That means simple unadorned fiore de latte, or fresh unsalted mozzarella, or even buffalo mozzarella, on their own, unadorned with nothing added, do not cut it for me. So if a pizza is going to have only one kind of cheese as a topping, I prefer high-quality aged, low-moisture, whole milk mozzarella, which has a distinctly salty taste. Pizza police, I know I am going to become a wanted man with this proclamation, but so be it. I can take the heat. More

The Neapartisanal pies that have emerged in the Bay Area represent an American re-interpretation of classic Italian pies and evidence new ways to successfully build off of established, traditional techniques. And, oh, what options there are! So many, that limiting this list to just eight seems a crime, but you have to draw the line somewhere.While there are many, many worthy pies in and around San Francisco, here are some of the most memorable ones that we've tried to date. More

Most great pizzerias are the product of one compulsive, obsessive person who lives and dies with every pie. Is it possible for a pizzeria to expand beyond two locations and maintain the quality that makes them great? It's like pizza-obsessed folks have decided that their collective ovens get too hot for them to consider adding a third pizzeria. More

For years now I've suffered the shame of never having experienced Anthony Mangieri's pizza magic. Those days are over. My first UPN pie was unequivocally the equal of the very best pizza I've ever eaten. It truly left me in a transcendent, meditative state. More

Adam,This is probably high on the pizza nerd scale, but I'd love to see if you can confirm this: Go to Hulu and watch the full episode of the Scarlett Johannsen SNL. At exactly 7:34 in the program, our favorite former East Village pizzaiolo's arm/oven makes a special appearance (in the credits). Right?

Pizza-heads may need no reminder, but Anthony Mangieri, the man many consider the nation's finest Neapolitan pizza-maker, opened his long-awaited San Francisco spot Una Pizza Napoletana several weeks ago. Mangieri had shut down his wildly popular New York pizzeria of the same name in 2009, promising a move out West by early 2010; by the time he finally rolled up the metal gates in September, the pizza-mad citizens of San Francisco had lined up by the dozens, clamoring to get in. A few weeks later, Slice is ready to report. More

[Photograph: manhattantigerproject.com] According to Paolo Lucchesi on Inside Scoop SF, the San Francisco incarnation of Anthony Mangieri's Una Pizza Napoletana is set to open tomorrow, Wednesday, September 15, 2010. After the jump, a possible preview of the UPN SF website?... More

"Well, I've been meaning to come out here for a long time. I guess you could say that the timing took too long. But, look, I started this whole wacky frenzy [about Neapolitan pizza]. All those other guys know that. Everyone who's planning on opening a Neapolitan pizzeria has been to my place in NYC to check it out. I've tried the pizza at some of the new places out here. It's all good and it's all different. But I've been making pizza since I was 15 years old. I started Una Pizza Napoletana in 1996 when no one else... More

Yes, you may have seen this video by Michael Evans last month, when it was accidentally leaked on pizzamaking.com. Just wanted to let you know it's now embeddable and officially ready for prime time. If you didn't watch it then, watch it now. You will dig. San Franciscans, take note. A preview of what's to come in the Ci-tay by the Bay. Whoa, oh whoa oh whoa.... More

Big news coming out of today's Pieman's Craft event: Anthony Mangieri will open Una Pizza Napoletana in San Francisco in SoMa. He hopes to be open by March 2010. That's all he'll say for now. Stay tuned to Slice for more details.... More

Stills from the video "Naturally Risen". Click images to watch. As Manhattarino fires up and finds its legs, it's not too early to take a wistful look back on Una Pizza Napoletana and its moody pizzaiolo, Anthony Mangieri--particularly if the nostalgia trip is in the form of a beautifully shot, edited, and scored video. Art director and commercial artist Michael Evans is the genius behind the short making-of video called Naturally Risen, which follows Mangieri from dough-making to pizza-baking. Backed by a great Tommy Guerrero instrumental. You'll find the homage on Evans's site: divisionofsafety.com/NATURALLYRISEN. [via Pizzablogger via pizzamaking.com]... More

Kuban)" alt="The UPN Process: Bringing the Pie Out (by Adam "Slice"<br />Kuban)" width="500" height="335"> The Pieman's Craft event is almost surely your last chance to get an Anthony Mangieri–produced pie from this oven. When I talked to Anthony Mangieri a few months ago about once again hosting the Serious Eats–Slice Pieman's Craft events during the New York City Wine & Food Festival on October 10 and 11, his only hesitation was that he might be selling Una Pizza Napoletana to Motorino's Mathieu Palombino and his partners. He swore me to secrecy, and I honored his request. Well, as we... More

Video from gastrodamus on Flickr There may yet be a glimmer of hope for us Anthony Mangieri fans in the New York City area. Although it's been reported that he may be opening his next pizzeria in San Francisco, he may not be, either. A Bay Area pizzeria for Mangieri is far from a foregone conclusion. It is entirely possible that another Garden State venture may be in the offing. Yes, Anthony Mangieri is thinking about going home again. "I've been working making bread and pizza, first in Jersey, then in New York City, since 1993, and though I... More

Manhattan Branch of Motorino Will Indeed Open in Its Place You won't have Anthony Mangieri to kick around anymore—at least not in New York City. The New York Times's Diner's Journal blog confirms the closing and sale to Motorino's Mathieu Palombino: "I want to make a change, man,” [Mangieri] said. “I’m almost 40. I’ve lived my life between New Jersey and this neighborhood. If I don’t do this now, then when?”“I’m excited,” he added, “but I’m scared.”He said he was also attracted by the California produce. Asked if that meant he might one day expand on the spartan lineup of... More